Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions

Microstructural, rheological, and textural behaviour of tara gum–bovine sodium caseinate aqueous mixtures and their acid gels were evaluated. Acid gels with different microstructures and texture were obtained. These results can be related to a competition between the protein acid gelation process an...

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Autores principales: Hidalgo, María Eugenia, Ingrassia, Romina, Nielsen, Nadia Sol, Porfiri, María Cecilia, Tapia-Maruri, Daniel, Risso, Patricia Hilda
Formato: article artículo acceptedVersion
Lenguaje:Inglés
Publicado: Wiley 2022
Materias:
Microstructure
Texture
Rheology
Colloids
Milk gels
Water-in-water emulsions
Acceso en línea:http://hdl.handle.net/2133/23910
http://hdl.handle.net/2133/23910
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-23910
record_format dspace
institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-121
collection Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR)
language Inglés
topic Microstructure
Texture
Rheology
Colloids
Milk gels
Water-in-water emulsions
spellingShingle Microstructure
Texture
Rheology
Colloids
Milk gels
Water-in-water emulsions
Hidalgo, María Eugenia
Ingrassia, Romina
Nielsen, Nadia Sol
Porfiri, María Cecilia
Tapia-Maruri, Daniel
Risso, Patricia Hilda
Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions
topic_facet Microstructure
Texture
Rheology
Colloids
Milk gels
Water-in-water emulsions
description Microstructural, rheological, and textural behaviour of tara gum–bovine sodium caseinate aqueous mixtures and their acid gels were evaluated. Acid gels with different microstructures and texture were obtained. These results can be related to a competition between the protein acid gelation process and the segregative phase separation. Depending on the concentration ratio of both biopolymers, a continuous protein gel network or a water-in-water emulsion stabilised by acid gelation was observed. These findings may be used to address the development of new food-grade gels with different textures and also for the obtention of protein microgels to encapsulate hydrophilic compounds.
format article
artículo
acceptedVersion
author Hidalgo, María Eugenia
Ingrassia, Romina
Nielsen, Nadia Sol
Porfiri, María Cecilia
Tapia-Maruri, Daniel
Risso, Patricia Hilda
author_facet Hidalgo, María Eugenia
Ingrassia, Romina
Nielsen, Nadia Sol
Porfiri, María Cecilia
Tapia-Maruri, Daniel
Risso, Patricia Hilda
author_sort Hidalgo, María Eugenia
title Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions
title_short Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions
title_full Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions
title_fullStr Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions
title_full_unstemmed Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions
title_sort tara gum–bovine sodium caseinate acid gels: stabilisation of w/w emulsions
publisher Wiley
publishDate 2022
url http://hdl.handle.net/2133/23910
http://hdl.handle.net/2133/23910
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